How To Make Nicoise Salad

Prep: 20 mins

Cook: 15 mins

Difficulty: Easy

Servings: 4 Servings

t’s a glorious summer day when your lunch involves a Nicoise salad and a glass of rosé. Although, truthfully, it would be glorious with just the salad alone. And the only thing that could possibly make it better is if I were actually eating it in France. Maybe next summer.

Ingredients

1/4 cup white wine vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
1/2 cup olive oil
Salt and freshly ground pepper
2 large eggs
1/2 pound fingerling potatoes
4 ounces haricot verts or green beans
1 (5-ounce) can tuna packed in oil, drained (see Recipe Note)
2 medium plum tomatoes, quartered
3 cups salad greens
1/3 cup Nicoise olives
Anchovy fillets (optional)
Several small-medium mixing bowls
Whisk
Medium saucepan
Colander
Cutting board
Knife

Instructions

Make the vinaigrette: In a small bowl, whisk together the vinegar, minced garlic, mustard, salt, and pepper. In a slow, steady stream, pour in the oil, and whisk continuously until the dressing is emulsified.
Cook the eggs: Place the eggs in a small saucepan and cover them by an inch with water. Cook over high heat to bring the water to a boil, then turn off the heat, cover the pan, and let the eggs sit for 10 minutes. Drain the water, and place the eggs in ice water to cool. Once cooled, peel and quarter the eggs. (Read more: How To Boil Eggs Perfectly Every Time)
Cook the potatoes: Place the potatoes in a small saucepan and cover with cold water. Add a generous amount of salt and bring to a boil. Cook until potatoes are tender and can easily be pierced with a knife, about 10 minutes. Remove the potatoes with a slotted spoon and set aside to cool. (Read more: How To Boil Potatoes)
Cook the green beans: Return the water to a boil and add the green beans. Cook until bright green and crisp-tender, 3 to 4 minutes. Remove beans with a slotted spoon (or drain through a colander) and set aside.
Dress the greens: Add the salad greens to a large bowl. Drizzle a small amount of vinaigrette around the outside of the bowl, then mix until the greens are fully coated. Divide the greens between two plates.
Slice and dress the potatoes: Once the potatoes are cool enough to handle (but still warm), slice crosswise into 1/2-inch slices. In a small bowl, toss the potatoes with a tablespoon or two of vinaigrette. Transfer the dressed potatoes to the individual plates, arranged in small piles.
Dress each of the remaining ingredients: Continue dressing the remaining ingredients with 1 to 2 tablespoons of vinaigrette each. If your olives were packed in a flavored oil or brine, you can skip tossing them with the vinaigrette.
Assemble the salad: As you finish tossing each ingredient, transfer them to the plates and arrange them in sections, with the tuna in the middle. Serve with any remaining dressing on the side.